北海道大学水産科学研究彙報 = Bulletin of Fisheries Sciences, Hokkaido University;第5卷 第2号

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STUDIES ON THE MANUFACTURE OF CANNED MACKEREL：Part Ⅶ. The Relation between the Freshness Degree of Raw Mackerel Meat and the Quality of Canned Boiled Mackerel

TANIKAWA, Eiichi;YAGI, Tadao

Permalink : http://hdl.handle.net/2115/22860

Abstract


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